“A recipe from Rachael Ray. Something that would be great as breakfast.”
READY IN:
55mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat the oven to 400°F In a large bowl, combine the peaches, 2 teaspoons sugar and the lemon juice. Let stand for 15 minutes.
  2. In a large bowl, whisk together the flour, 1/4 cup sugar, the baking powder and salt. Using your fingers, rub the butter into the flour mixture until it resembles coarse crumbs. Measure out 1 1/2 tablespoons cream and set aside; stir the remaining cream into the flour mixture until just combined, then gently fold in the peach mixture and any juices.
  3. On a lightly floured work surface, pat the dough into a 6-by-9-inch rectangle. Using a 3-inch round cookied cutter, cut out 6 rounds; combine the scraps and cut out 2 more rounds. Transfer the rounds to a parchment-paper-lined baking sheet. Brush with the reserved cream and top with the remaining 2 teaspoons sugar.
  4. Bake the rounds until golden-brown, 20 to 25 minutes. Let cool on the baking sheet.

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